Buy all ingredients right below the recipe
Ingredients
- 500 g chicken breast fillet
- 1 medium yellow bell pepper (150 g)
- 1 medium red bell pepper (150 g)
- 3 cloves garlic
- 2 spring onions
- 150 ml chicken broth (can be replaced by water)
- 3 tablespoons sunflower oil
- 1 tablespoon cornstarch
- 4 tablespoons soy sauce
- 1 tablespoon honey
- 40 g tomato paste
- 2 tablespoons rice vinegar (8 %)
- 30 g unsalted raw peanuts
- A pinch of salt
- A pinch of pepper
- Cilantro (optional)
Preparation
- 1Wash the chicken breast fillets and cut them into small pieces. Clean and deseed the yellow and red bell peppers and cut them into thin strips. Peel and crush the garlic. Finely chop the spring onion.
- 2Take a pan and heat sunflower oil in it over high heat. Then add the cut chicken pieces to the pan and fry for 6–8 minutes over high heat, stirring occasionally. Afterwards, add the cut bell pepper strips and fry everything for another 3–4 minutes over high heat. In the meantime, in a small bowl, mix chicken broth, cornstarch, soy sauce, crushed garlic, ground chili, honey, tomato paste, and vinegar. After 3–4 minutes of frying, pour the prepared mixture from the bowl into the pan, add the chopped spring onion, and cook the entire mixture over high heat for 1–2 minutes, stirring constantly, until a thick sauce forms.
- 3Season the finished Kung Pao with salt and pepper, divide into 4 portions, sprinkle each portion with peanuts, and serve.
- 4Kung Pao is best served with rice. In addition to the peanuts, individual portions can also be garnished with fresh cilantro and extra spring onions.
